Prime Rib

When I was catering some time ago, prime rib was offered on the menu. It quickly became a popular seller and for good reason. Served alongside homemade Yorkshire puddings (which I suggest you buy instead of smoking out your home), caramelized onions and mushrooms lacquered in rich, meaty pan gravy, this is the godfather of roasts. I prefer it bone in for the general appearance but if you find it annoying, have your butcher remove the “chine” bone for easier slicing.

I don’t have any sweet romantic words about this simply because it is not a romantic dish. This, for me is lust. I love meat, I crave meat, and this is MEAT. I wish it was lady like to grab the bone like a handle and have my way with it, alas, it remains a fork and knife kind of meal. A girl can dream can’t she? If you can pull this off on a date night… Nuff said.

Thoroughly dry the meat with paper towels. Rub the surface of the meat with the chopped fresh herbs.

Let the meat rest overnight with the herbs if you have the time. Just before roasting, season rib with lots of salt and pepper. Don’t be shy!

Place the roast, rib side down, in a roasting pan and roast for fifteen minutes.

Without opening the oven, turn the heat down to 250 F and continue roasting for 2 1/2 hours or until an meat thermometer placed in the thickest part of the meat reads 130 F for medium rare. When roast is done, transfer to a cutting board or baking sheet and cover it with many layers of foil, let it rest for 20 to 30 minutes. Do not skip this step, the juices in the meat gravitate towards the exterior of the roast while cooking, resting the meat properly will ensure the redistribution of the juices guaranteeing a beautifully pink roast.